JP2018050582A - Cacao component highly-containing filling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a filling having a strong chocolate flavor though being low trance fatty acid, having satisfactory mouth melting and shape retainability and good in plasticity.SOLUTION: There is provided a filling, in the whole of the filling, comprising moisture by 0.1 to 3 wt.%, a water-soluble solid component by 7 to 35 wt.%, a fat-free cacao component by 5 to 20 wt.%, cacao butter by 3 to 10 wt.% and oil other than the cacao butter by 50 to 80 wt.%, in the whole of the constituting fatty acid in the oil included in the filling, the content of trance fatty acid is 3 wt.% or lower, and, in the whole of the oil included in the filling, SSS is included by 3 to 10 wt.%, S2U is included by 20 to 35 wt.%, SU2 is included by 10 to 25 wt.%, UUU is included by 20 to 45 wt.%, and SSU is included by 8 to 20 wt.%.SELECTED DRAWING: None

Description

  The present invention relates to a filling and a food containing the filling.

  Conventional cocoa-containing fillings are usually blended with partially hydrogenated oil and often contain trans fatty acids in order to soften the cocoa content while maintaining compatibility with other components. However, due to recent health consciousness and diversification of foods, there is a demand for a filling that has low trans-fatty acid but strong chocolate flavor, good meltability and shape retention, and good plasticity. There are two types of chocolate-flavored fillings: spread chocolate and chocolate spread.

  Since spread chocolate is manufactured using chocolate manufacturing equipment in accordance with chocolate standards, the moisture content is 3% or less, and the cocoa mass and cocoa powder are dispersed in the oil and fat, so that the chocolate flavor is strongly felt. However, since the fat content is low and the solid content such as powdered sugar and powdered milk is high, the melt in the mouth is poor and the plasticity is not sufficient.

  On the other hand, since the chocolate spread is manufactured with a rapid kneading kneader, the fine crystals increase and the plasticity becomes good. From the viewpoint of fluidity, the fat content is high and the mouth melt is good, but the moisture content is 3 Since it contains more than%, since water-soluble solid content and non-fat cacao are melt | dissolved in an aqueous phase, chocolate flavor will become a little weak.

  In Patent Document 1, in order to satisfy a good flavor and mouth melt despite a low trans fatty acid, a specific amount of a saturated fatty acid (Z) having 16 to 24 carbon atoms is contained, and a saturated fatty acid having 16 to 24 carbon atoms ( A disaturated monounsaturated triglyceride (Z2X) composed of Z) and an unsaturated fatty acid (X) having 16 to 24 carbon atoms is less than a specific amount, and a monosaturated diunsaturated triglyceride (ZX2) is a specific amount or more, ZX2 Although the oil-fat composition whose ratio of Z2X with respect to a specific value and the oil-fat composition for chocolates of the low trans fatty acid using an oil-fat composition are disclosed, the problem that meltability is not enough and plasticity is also inadequate. there were.

JP 2008-228641 A

  An object of the present invention is to provide a filling that has a low trans-fatty acid, has a strong chocolate flavor, has a good mouth-melting property and a good shape retention property, and has a good plasticity, and a food containing the filling.

  As a result of intensive research to solve the above-mentioned problems, the present inventors have reduced the content of trans fatty acids from the health aspect and reduced the amount of water and water-soluble solids in order to enhance the chocolate flavor. In addition, a high content of non-fat cocoa and cocoa butter is included, and further, a specific amount of fats and oils other than cocoa butter is included, and a specific amount of SSS, S2U, SU2, UUU, and SSU is included in the fats and oils. The present inventors have found that it has good mouth melting, shape retention and plasticity, and has completed the present invention.

That is, in the first aspect of the present invention, the whole filling is 0.1 to 3% by weight, the water-soluble solid content is 7 to 35% by weight, the non-fat cocoa content is 5 to 20% by weight, and the cocoa butter is 3 to 3. 10% by weight and 50% to 80% by weight of fats and oils other than cacao butter, the total fatty acids in the fats and oils contained in the filling, the trans fatty acid content is 3% by weight or less, and the whole fats and oils contained in the fillings 3 to 10% by weight, S2U 20 to 35% by weight, SU2 10 to 25% by weight, UUU 20 to 45% by weight, and SSU 8 to 20% by weight.
SSS: triglyceride in which 3 molecules of S are bonded,
S2U: Triglyceride in which 2 molecules of S and 1 molecule of U are bonded,
SU2: triglyceride in which one molecule of S and two molecules of U are bonded,
UUU: triglyceride in which 3 molecules of U are bound,
SSU: triglycerides in which S is attached to the 1st and 2nd positions, or the 2nd and 3rd positions, and U is bonded to the 1st or 3rd positions,
S: C16 or higher saturated fatty acid,
U: C16 or higher unsaturated fatty acid The filling of the present invention preferably contains 0.5 to 5% by weight of behenic acid in the entire constituent fatty acids in the fats and oils contained in the filling.

  In addition, the filling of the present invention contains 30 to 80% by weight of palm oil and fat with a melting point exceeding 20 ° C. and 20 to 60% by weight of liquid oil in the whole fat and oil other than cacao butter contained in the filling, and totals them. It is preferable to contain 60 to 100% by weight, and it is more preferable that the palm-based fat / oil is a fractionated liquid part of a transesterified oil of palm-based fat / oil and an iodine value of 35 to 62 / iodine value.

  In the second aspect of the present invention, the entire filling is 0.1 to 3% by weight of water, 7 to 35% by weight of water-soluble solids, 5 to 20% by weight of non-fat cocoa, and 3 to 10% of cocoa butter. %, And 55 to 80% by weight of fats and oils other than cocoa butter, the content of trans fatty acids is 3% by weight or less in the total constituent fatty acids in the fats and oils contained in the filling, and the SSS in the whole fats and oils contained in the fillings is 3 Emulsifying and quenching a mixture containing 10 to 10% by weight, 20 to 35% by weight of S2U, 10 to 25% by weight of SU2, 20 to 45% by weight of UUU, and 8 to 20% by weight of SSU. The present invention relates to a manufacturing method of a characteristic filling.

  3rd of this invention is related with the foodstuff containing the said filling.

  ADVANTAGE OF THE INVENTION According to this invention, although it is a low trans-fatty acid, a chocolate flavor is strong, it has a good mouth melt and shape retention property, and plasticity with favorable plasticity and the foodstuff containing this filling can be provided. Furthermore, according to a preferred aspect of the present invention, it is possible to suppress an increase in coarse crystals and deterioration of filling plasticity.

  Hereinafter, the present invention will be described in more detail. The filling according to the present invention contains specific amounts of moisture, water-soluble solids, non-fat cocoa, cocoa butter and fats other than cocoa butter, and the trans fatty acid content relative to the total constituent fatty acids of the fat contained in the filling is specified. The SSS content, the S2U content, the SU2 content, the UUU content and the SSU content with respect to the total fats and oils contained in the filling are within a specific range.

  The water content is preferably 0.1 to 3% by weight, more preferably 0.1 to 2% by weight, and further preferably 0.1 to 1% by weight in the whole filling. preferable. The lower the water content, the more non-fat cocoa, cocoa butter and water-soluble solids are dispersed in the oil and fat, which is preferable because the chocolate flavor in fillings and foods produced using the same becomes stronger. However, it is difficult to reduce the water content in the filling to less than 0.1% by weight because the fats and oils other than non-fat cacao, cacao butter and cacao butter contain water. Moreover, when it exceeds 3 weight%, a chocolate flavor may not be felt strongly.

  Examples of the water-soluble solids include saccharides (monosaccharides, disaccharides), oligosaccharides, polysaccharides, sweeteners, milk solids, salts, proteins, flavor extracts, acidulants, thickeners, enzymes, and the like. At least one selected from these groups can be used. In the present application, the water-soluble solid content refers to a water-soluble solid content other than the non-fat cocoa content.

  Examples of the saccharide include monosaccharides (such as glucose and fructose) and disaccharides (such as sugar, maltose and lactose). Examples of the oligosaccharide include isomaltoligosaccharide, galactooligosaccharide, fructooligosaccharide, and raffinose. Examples of the polysaccharide include starch, dextrin, and dietary fiber. Examples of the sweetener include sucralose, aspartame, acesulfame, neotame and the like. Examples of the milk solid content include skim milk powder, whole milk powder, buttermilk powder, and the like. Examples of the salts include sodium chloride and potassium chloride. Examples of the protein include soy protein and casein. Examples of the flavor extract include yeast extract and meat extract. Examples of the acidulant include citric acid, adipic acid, tartaric acid and the like. Examples of the thickener include carrageenan and guar gum. Examples of the enzyme include protease, xylanase, and lipase.

  The content of the water-soluble solid content is preferably 7 to 35% by weight, more preferably 10 to 25% by weight, and still more preferably 10 to 20% by weight in the whole filling. If it is less than 7% by weight, the chocolate flavor may be felt weak, and if it exceeds 35% by weight, the oil and fat content may be relatively reduced, so that the plasticity and meltability may deteriorate.

  The content of the non-fat cocoa is preferably 5 to 20% by weight, more preferably 8 to 15% by weight, and still more preferably 10 to 13% by weight in the whole filling. The content of cocoa butter is preferably 3 to 10% by weight, more preferably 4 to 8% by weight, and still more preferably 5 to 7% by weight in the whole filling. In the filling of the present invention, cocoa mass or cocoa powder can be blended as a raw material for the non-fat cocoa content or cocoa butter. There is much content in filling and chocolate flavor becomes strong. On the other hand, as the blending amount of cocoa mass and cocoa powder increases, the cocoa butter contained therein has a slow crystallization, so that coarse crystals increase and the plasticity of the filling tends to deteriorate. By blending cocoa mass and cocoa powder so that the content of non-fat cocoa and cocoa butter is within the above ranges, a filling with a good balance between chocolate flavor and plasticity can be obtained.

  The content of fats and oils other than the cocoa butter is preferably 50 to 80% by weight, more preferably 55 to 75% by weight, and still more preferably 60 to 70% by weight in the whole filling. If the content of fats and oils other than the cocoa butter is less than 50% by weight, plasticity and melting in the mouth may be deteriorated. On the other hand, if the content of fats and oils other than the cocoa butter exceeds 80% by weight, the amount of non-fat cocoa and cocoa mass and cocoa powder, which are raw materials for cocoa butter, are relatively reduced, and the chocolate flavor of the filling is weak. There is a case.

  As fats and oils other than the said cocoa butter, edible fats and oils other than a cocoa butter can be used suitably. By using in combination with cocoa butter, select appropriate edible fats and oils so that the SSS content, S2U content, SU2 content, UUU content and SSU content of the whole fat and oil contained in the filling can be within a specific range. Use it. Examples of the edible oils and fats include vegetable oils such as palm oils, liquid oils, lauric oils, animal fats such as beef tallow and pork fat, fish oils, milk fats and the like, fractionated oils thereof, transesterified oils, and extremely hardened oils. Can be mentioned. Among these, palm oils and fats are preferable in terms of cost. Moreover, since it is easy to keep the said SSS content etc. in a specific range, palm type | system | group fats and oils, melting | fusing point exceeding 20 degreeC, and those combined use are preferable.

  Examples of the palm oil and fat include palm oil, palm fractionated oil, palm extremely hardened oil, and oil and fat obtained by transesterifying them. Examples of the liquid oil include rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, and rice oil. In addition, liquid oil in this invention means the fats and oils which are liquid at 20 degreeC. Examples of the lauric fats and oils include coconut oil, palm kernel oil, and fractionated oils and extremely hardened oils thereof.

  Examples of the fats and oils obtained by transesterifying the palm-based fats and oils include a transesterified oil of palm stearin and a fractionated liquid part of the transesterified oil of a palm-based fat and oil. Especially, when the liquid separation part of transesterified oil of palm stearin is used, it is preferable because a preferable flavor can be imparted to the filling.

  The fractionated liquid part of the transesterified oil of palm-based fats and oils is a liquid part obtained by removing the solid part after random transesterification of the palm-based fats and oils, and corresponds to the palm-based fats and oils whose melting point exceeds 20 ° C. . The iodine value of the liquid part is preferably 35 to 62, more preferably 37 to 58, and still more preferably 40 to 55. If the iodine value is lower than 35, the separation efficiency may be deteriorated and the cost may be increased, or the melting point of the filling may be worsened due to an increase in the high melting point component. If the iodine value is higher than 62, the SSU component is decreased. Plasticity may deteriorate. The iodine value can be measured in accordance with “Establishment of Japan Oil Chemists' Society, Standard Oil Analysis Test Method 2.3.4.1-1996”.

  The iodine value of the palm-based fats and oils used for the transesterification is preferably 30 to 58, and if within this range, the iodine value of the fractionated liquid part finally obtained can be easily adjusted to 35 to 62. Examples of the fats and oils to be used for the transesterification include palm oil, palm stearin, palm middle melting point, and palm olein when used for transesterification as they are. Palm oils such as palm double olein, palm super olein, palm top olein, and palm hard stearin have an iodine value of less than 30 or more than 58. The palm oils and fats are mixed together to adjust the iodine value to a range of 30 to 58. Then, it can be used for transesterification, and these hardened oils and transesterified oils may be mixed to adjust the iodine value to 30 to 58 and then used for transesterification.

  What is necessary is just to perform transesterification of the said palm oil fat according to a conventional method. As a catalyst used for transesterification, any catalyst can be used as long as it is a food application, and examples thereof include sodium methylate and lipase. The lipase is not particularly limited as long as it is a lipase that is usually used for transesterification of triglycerides. However, when palm oil is used as a raw material, symmetric triglyceride SUS is reduced, so that not only the first and third positions but also the second position. Also preferred are those having transesterification activity. Specific examples include lipases derived from the genus Thermomyces and the genus Alcaligenes.

  Examples of the separation method after the transesterification include a method generally applied to edible fats and oils. For example, the transesterified oil of palm-based fats and oils is stirred while temperature-adjusted to precipitate crystals, and then the fats and oils are introduced into a pressure pressing device and compressed to obtain a liquid part. Specifically, a random transesterified oil of palm oil / fat is stirred for 5 to 48 hours while stirring at a temperature 2-14 ° C. lower than the melting point of the transesterified oil / fat to precipitate crystals, and the oil / fat Is preferably squeezed at 0.5 to 5 MPa while maintaining the temperature, and a liquid part having an iodine value of 35 to 62 is easily obtained.

  Furthermore, the fractionated liquid part of the transesterified oil of the palm oil contains 2 to 13% by weight of SSS, 34 to 54% by weight of SSU and SUS in total, (total content of SSU and SUS) / ( It is preferable that the weight ratio of (SSS content) is 4 to 20 and the weight ratio of (SSU content) / (SUS content) is 1 or more.

  In the filling of this invention, it is preferable to contain 30 to 80 weight% of palm-type fats and oils whose melting | fusing point exceeds 20 degreeC in the whole fats and oils other than cocoa butter contained in a filling. If the content of the palm-based fats and oils whose melting point exceeds 20 ° C. is less than 30% by weight, coarse crystals may increase and the plasticity of the filling may deteriorate, or the cost may increase, and if it exceeds 80% by weight, Plasticity may deteriorate. Moreover, it is preferable that content of liquid oil is 20 to 60 weight% in the whole fats and oils other than cocoa butter in filling. If the content of the liquid oil is less than 20% by weight, the plasticity may be deteriorated, and if it exceeds 60% by weight, it may be soft and the shape retention may be deteriorated. The palm oil and liquid oil having a melting point exceeding 20 ° C. is 30 to 80% by weight of the palm oil and fat having a melting point exceeding 20 ° C. and 20 to 60% by weight of the liquid oil in the whole oil and fat other than cacao butter contained in the filling. It is more preferable to contain 60 to 100% by weight in total.

  In the filling according to the present invention, the constituent fatty acid in the fat (triglyceride) satisfies a specific condition, and the composition contains a specific amount of a specific triglyceride. In addition, fats and oils are triglycerides formed by ester-bonding three molecules of fatty acid to one molecule of glycerin. The said fatty acid which comprises triglyceride is called the constituent fatty acid in fats and oils. The notation of fatty acids and triglycerides in the present application is as follows.

S: saturated fatty acid having 16 or more carbon atoms (preferably having 24 or less carbon atoms)
U: unsaturated fatty acid having 16 or more carbon atoms (preferably having 24 or less carbon atoms)
SSS: Triglyceride in which 3 molecules of S are bound as constituent fatty acids S2U: Triglyceride in which 2 molecules of S and 1 molecule of U are bound as constituent fatty acids SU2: 1 molecule of S and 2 molecules of U are bound as constituent fatty acids Triglyceride UUU: Triglyceride in which three molecules of U are bound as constituent fatty acids SSU: S is bound as constituent fatty acid at positions 1 and 2 or 2 and 3 of glycerin, and U is bound at positions 1 or 3 The content of trans fatty acid in the total constituent fatty acids in the fat and oil contained in the filling of the present invention is preferably 3% by weight or less, more preferably 2% by weight or less, and still more preferably 1% from the viewpoint of health. Most preferably, it is not more than% by weight and does not contain substantially. Here, the phrase “substantially containing no trans fatty acid” means that no hydrogenated oil raw material is added to the filling of the present invention. The trans fatty acid content can be measured according to AOCS Ce 1f-96.

  In the filling of the present invention, the content of behenic acid is preferably 0.5 to 5% by weight, more preferably 1.0 to 4% by weight, and still more preferably in the total constituent fatty acids in the fat and oil contained in the filling. Is 1.0 to 3% by weight. If the amount is less than 0.5% by weight, the shape retention property may be deteriorated, or coarse crystals may increase and the plasticity may be deteriorated. If the amount is more than 5% by weight, the melting of the mouth may be deteriorated or the cost may be excessively increased. The behenic acid content is measured in accordance with the methyl esterification method and gas chromatographic method described in “Establishment of Japan Oil Chemists' Society, Standard Oil and Fat Analysis Test Method Provisional 11-2003 and Provisional 15-2003”.

  In the filling of the present invention, the SSS content is preferably 3 to 10% by weight in the whole fat and oil contained in the filling (meaning the total of the fat and oil other than the cacao butter and the cacao butter). Preferably it is 4-9 weight%, More preferably, it is 5-8 weight%. When the amount is less than 3% by weight, the shape retention may be deteriorated. When the amount is more than 10% by weight, the meltability in the mouth may be deteriorated.

  The S2U content is preferably 20 to 35% by weight, more preferably 25 to 35% by weight, and even more preferably 27 to 33% by weight, based on the total fat and oil contained in the filling. If it is less than 20% by weight, it may be soft and poor plasticity, and if it is more than 35% by weight, it may be hard and poor plasticity.

  The SU2 content is preferably 10 to 25% by weight, more preferably 15 to 25% by weight, and still more preferably 20 to 25% by weight, based on the total fat and oil contained in the filling. If the amount is less than 10% by weight, the cost may increase. If the amount is more than 25% by weight, the plasticity may deteriorate.

  The UUU content is preferably 20 to 45% by weight, more preferably 25 to 40% by weight, and even more preferably 28 to 37% by weight, based on the total fat and oil contained in the filling. If it is less than 20% by weight, it may be hard and the plasticity may be deteriorated, and if it is more than 45% by weight, the shape retention may be deteriorated.

  The SSU content is preferably 8 to 20% by weight, more preferably 12 to 18% by weight, and still more preferably 14 to 17% by weight, based on the total fat and oil contained in the filling. If the amount is less than 8% by weight, the SUS may be relatively increased, resulting in an increase in coarse crystals and deterioration of plasticity. If the amount is more than 20% by weight, the resin may be hard and poor in plasticity.

  The SSS, S2U, SU2, and UUU contents can be analyzed by gas chromatography. The SSU content can be analyzed by a silver nitrate column using HPLC. The analysis conditions can be analyzed according to the method described in “Journal of the American Oil Chemistry Society, 68, 289-293, 1991”.

  In order to prepare a filling ring that satisfies the SSS, S2U, SU2, UUU, and SSU contents, the above-described cocoa butter and fat and oil components other than cocoa butter may be blended in appropriate amounts.

  The filling of the present invention can contain components usually blended in the filling as other components. For example, emulsifiers, colorants, antioxidants, pH adjusters, preservatives, fragrances, fruits, fruit juice, coffee, nut paste, spices, cereals, beans, vegetables, eggs and various egg processed products, meats, seafood, etc. Food materials. The total content of the other components is preferably 10% by weight or less, more preferably 5% by weight or less in the whole filling.

  A manufacturing example of the filling of the present invention is illustrated below. Specifically, first, chocolate is prepared according to a conventional method by mixing cocoa mass and cocoa powder as raw materials for non-fat cocoa and cocoa butter, oils and fats other than cocoa butter, sugars, sweeteners and emulsifiers. Next, fats and oils other than cocoa butter are dissolved by heating with an emulsifier if necessary. After dissolution, chocolate, saccharides and fragrance are added to form a mixture, which is emulsified and then rapidly cooled and kneaded to produce the filling of the present invention.

  The filling of the present invention can be widely used as processed oil products such as butter cream, sand cream, margarine and the like. Moreover, these processed fats and oils products can be widely used as a filling for foods including bread and confectionery.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Evaluation of chocolate flavor>
After subdividing the fillings obtained in Examples and Comparative Examples into 20-g plastic cups and adjusting the temperature in a constant temperature bath at 20 ° C. for 3 hours, they were eaten as they were by 10 skilled panelists. The average score was taken as the evaluation value.
5 points: Chocolate flavor is felt very strongly.
4 points: The chocolate flavor is very strong.
3 points: Chocolate flavor is strongly felt.
2 points: The chocolate flavor is felt weak.
1 point: The chocolate flavor itself is hardly felt.

<Evaluation of melting in mouth>
After subdividing the fillings obtained in Examples and Comparative Examples into 20-g plastic cups and adjusting the temperature in a constant temperature bath at 20 ° C. for 3 hours, they were eaten as they were by 10 skilled panelists. The average score was taken as the evaluation value.
5 points: Melting in the mouth is very good.
4 points: Melting in the mouth is very good.
3 points: Melting in the mouth is good.
2 points: Melting in the mouth is slightly bad.
1 point: Melting in the mouth is bad.

<Evaluation of shape retention>
35 g of the fillings obtained in Examples and Comparative Examples were sandwiched between copper pans, stored at 25 ° C. for 2 days, the state of the filling was visually observed, and evaluated according to the following criteria.
5 points: Very good shape retention.
4 points: Very shape-retaining, no sagging or scumming.
3 points: There is a shape-retaining property and there is almost no sagging or scumming.
2 points: Slightly inferior in shape retention and slightly sagging and scumming.
1 point: There is no shape retention and sagging and scumming occur.

<Evaluation of plasticity>
The fillings obtained in the examples and comparative examples were pushed from one side of a double-cut penetrating can (inner diameter: 57 mm, length: 40 mm) and pushed in until it protruded from the other. Cut the filling protruding from both ends with a butter knife, immerse it in a constant temperature water bath at 20 ° C, measure the penet value with a penetrometer ("PENETRO METER" manufactured by ELEX SCIENTIFIC) 3 hours later, and It was evaluated with. In addition, the pene value obtained by the measurement is rounded off after the decimal point.
5 points: Penet value is 180 to 220, moderate hardness, and very good usability.
4 points: Penetration value is 160 to 179 or 221 to 240, which is slightly harder or slightly softer, but the usability is very good.
3 points: Penetration values are 140 to 159 or 241 to 260, and they are hard or soft, but the usability is good.
2 points: Penet value is 120 to 139 or 261 to 280, too hard or too soft, and usability is poor.
1 point: Penetration value is 100-119 or 281-300, too hard or too soft, and usability is very poor.

(Production Example 1) Preparation of fractionated liquid part of transesterified oil and fat of palm oil and fat 100 parts by weight of deoxidized palm stearin (iodine value 35) is heated to 90 ° C under a reduced pressure of 500 Pa, and 0.2 parts by weight Of sodium methylate was added and stirred for 30 minutes for random transesterification. After washing with water, decolorization was performed by adding 2 parts by weight of white clay at 90 ° C. under reduced pressure of 500 Pa. The oil and fat after decolorization was heated to 70 ° C. and completely melted, and crystallized for 24 hours while stirring at 46 ° C. After crystallization, the liquid part was obtained by filter pressing at 3 MPa. The obtained liquid part was deodorized for 1 hour under the conditions of 240 ° C. and 200 Pa to obtain a fractionated liquid part of a transesterified oil / fat of palm oil having a melting point of 38 ° C. and an iodine value of 43.

(Production Example 2) Production of transesterified mixed oil A 50 parts by weight of coconut oil and 50 parts by weight of Hyelsin rapeseed extremely hardened oil and fat were heated to 90 ° C under reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate was added to add 30 parts. Random transesterification by stirring for a minute. After washing with water, decolorization was performed by adding 2 parts by weight of white clay at 90 ° C. under reduced pressure of 500 Pa, and deodorization was performed at 240 ° C. and 200 Pa for 1 hour to obtain a transesterified mixed oil A.

(Production Example 3) Production of transesterified mixed oil B 90 parts by weight of beef tallow and 10 parts by weight of Hyelsin rapeseed extremely hardened oil and fat were heated to 90 ° C under reduced pressure of 500 Pa, and 0.2 part by weight of sodium methylate was added for 30 minutes. Stir and random transesterification. After washing with water, decolorization was performed by adding 2 parts by weight of white clay at 90 ° C. under reduced pressure of 500 Pa, and deodorization was performed at 240 ° C. and 200 Pa for 1 hour to obtain a transesterified mixed oil B.

(Production Example 4) Production of Chocolate A 20.2 parts by weight of the fractionated liquid part of the transesterified oil / fat of the palm-based oil produced in Production Example 1, Cocoa Powder A (“Delphy Cocoa Powder DF720-11BR” (Petra Foods Limited) 1) parts by weight of cocoa butter (11% by weight) and 3.9 parts by weight of cocoa powder B ("P-BMG22 cocoa powder" (manufactured by Meiji Co., Ltd.)) (cocoa butter: 22% by weight) Chocolate A according to a conventional method with 23.6 parts by weight of cocoa mass (cocoa butter: 55% by weight), 32.8 parts by weight of sugar, 0.9% by weight of sucralose, and 0.4% by weight of lecithin Was made. The moisture content in chocolate A is 1.3% by weight, the water-soluble solid content is 33.7% by weight, the non-fat cocoa content is 29.9% by weight, the cocoa butter content is 15.8% by weight, other than cocoa butter The fat content was 20.2% by weight.

Example 1
A filling was obtained according to the formulation in Table 1. That is, 23 parts by weight of the fractionated liquid part of the transesterified oil of palm oil of Production Example 1, 31 parts by weight of rapeseed oil, 4 parts by weight of the transesterified mixed oil A of Production Example 2 at 65 ° C. 0.5 part by weight was dissolved, 36 parts by weight of Chocolate A of Production Example 4 was dissolved, and 0.5 part by weight of chocolate flavor was added. Furthermore, 5 parts by weight of liquid sugar was added and emulsified for 20 minutes, and kneaded with a rapid kneader to produce a filling. The resulting filling was evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 1.

(Example 2)
According to the composition of Table 1, the transesterified mixed oil A is not added, the palm extremely hardened oil is added, the amount of oil and rapeseed oil in Production Example 1 is changed, the amount of the emulsifier A is changed, and the emulsifier B is added. Obtained a filling in the same manner as in Example 1. The resulting filling was evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 1.

(Example 3, Comparative Example 2)
A filling was obtained in the same manner as in Example 1 except that liquid sugar was not added and the amounts of oil and fat, rapeseed oil and chocolate A in Production Example 1 were changed according to the formulation in Table 1. The resulting filling was evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 1.

(Examples 4 and 5)
According to the composition of Table 1, a filling was obtained in the same manner as in Example 1 except that the amounts of fats and oils, rapeseed oil and chocolate A in Production Example 1 were changed and water was added without adding liquid sugar. The resulting filling was evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 1.

(Example 6, Comparative Example 3)
A filling was obtained in the same manner as in Example 1 except that the amounts of fats and oils, rapeseed oil and chocolate A in Production Example 1 were changed according to the formulation in Table 1. The resulting filling was evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 1.

(Comparative Example 1)
A filling was obtained in the same manner as in Example 1 except that the amount of oil and rapeseed oil in Production Example 1 was changed and water was added according to the formulation in Table 1. The resulting filling was evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 1.

(Comparative Example 4)
A filling was obtained in the same manner as in Example 1 except that the fats and oils of Production Example 1 were not added and the amounts of rapeseed oil, transesterified mixed oil A, and chocolate A were changed according to the formulation in Table 1. The resulting filling was evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 1.

  In the filling of Example 1, the chocolate flavor was felt strongly, the mouth melted well, and the shape retention and plasticity were very good.

  The filling of Example 2 felt a very strong chocolate flavor, melted in the mouth, had good shape retention, and very good plasticity.

  In the filling of Example 3, the chocolate flavor was felt very strongly, and the melted mouth, the shape retention and the plasticity were also very good.

  In the filling of Example 4, the chocolate flavor was felt strongly, the mouth melted well, and the shape retention and plasticity were very good. On the other hand, the filling of Comparative Example 1 melted in the mouth, the shape retention and plasticity were very good, but the chocolate flavor was weak.

  In the filling of Example 5, the chocolate flavor was felt strongly, the mouth melted well, and the shape retention and plasticity were very good. On the other hand, the filling of Comparative Example 2 melted in the mouth, the shape retention and the plasticity were very good, but the chocolate flavor was weak. In addition, the filling of Comparative Example 3 melted well in the mouth, and the shape retention and plasticity were very good, but the chocolate flavor was not felt so much.

  In the filling of Example 6, the chocolate flavor was felt very strongly, the mouth melting and the shape retention were very good, and the plasticity was also good. On the other hand, in the filling of Comparative Example 4, the chocolate flavor was felt very strongly, and the meltability and shape retention were very good, but the plasticity was poor.

(Example 7, Comparative Example 5)
According to the composition of Table 2, the transesterified mixed oil A was not added, the transesterified mixed oil B and the palm middle melting point were added, and the amounts of fats and rapeseed oil in Production Example 1 were changed, and the same manner as in Example 1 was performed. Got a filling. The resulting filling was evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.

(Example 8, Comparative Example 6)
According to the composition of Table 2, a palm extremely hardened oil was added, and a filling was obtained in the same manner as in Example 1 except that the amounts of oil and rapeseed oil in Production Example 1 were changed. The resulting filling was evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.

Example 9
A filling was obtained in the same manner as in Example 1 except that the fats and oils of Production Example 1 were not added, the transesterified mixed oil B was added, and the amounts of the rapeseed oil and the transesterified mixed oil A were changed according to the formulation in Table 2. The resulting filling was evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.

(Example 10)
A filling was obtained in the same manner as in Example 1 except that the transesterified mixed oil B was added according to the formulation in Table 2 and the amounts of the fats and oils, rapeseed oil and transesterified mixed oil A of Production Example 1 were changed. The resulting filling was evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.

(Example 11)
A filling was obtained in the same manner as in Example 1 except that the amounts of oil and fat, rapeseed oil and transesterified mixed oil A in Production Example 1 were changed according to the formulation in Table 2. The resulting filling was evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.

(Comparative Example 7)
A filling was obtained in the same manner as in Example 1 except that the melting point of the palm was added and the amounts of oil and rapeseed oil in Production Example 1 were changed according to the formulation in Table 2. The resulting filling was evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.

(Comparative Example 8)
According to the composition of Table 2, the fat and oil of Production Example 1 and the transesterified mixed oil A were not added, the transesterified mixed oil B and the middle melting point of palm were added, and the amount of rapeseed oil was changed. Got a filling. The resulting filling was evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.

(Comparative Example 9)
A filling was obtained in the same manner as in Example 1 except that the amounts of fat and oil and rapeseed oil in Production Example 1 were changed according to the formulation in Table 2. The resulting filling was evaluated for chocolate flavor, melting in the mouth, shape retention and plasticity, and the evaluation results are summarized in Table 2.

  In the filling of Example 7, the chocolate flavor was felt very strongly, the mouth melting and the plasticity were very good, and the shape retention was also good. On the other hand, in the filling of Comparative Example 5, the chocolate flavor was felt very strongly and the meltability and plasticity were very good, but the shape retention was poor.

  The filling of Example 8 had a strong chocolate flavor, good melt in the mouth, very good shape retention, and very good plasticity. On the other hand, the filling of Comparative Example 6 had very good shape retention and very good plasticity, but had a weak chocolate flavor and a slightly poor mouth melt.

  The filling of Example 9 had a strong chocolate flavor, good melt in the mouth, very good shape retention, and very good plasticity.

  The filling of Example 10 felt a strong chocolate flavor, had good meltability and plasticity, and had very good shape retention. On the other hand, in the filling of Comparative Example 7, the chocolate flavor was felt very strongly and the meltability and shape retention were very good, but the plasticity was poor. Further, the fillings of Comparative Examples 8 and 9 had a strong chocolate flavor, good meltability in the mouth, and very good shape retention, but poor plasticity.

  In the filling of Example 11, the chocolate flavor was felt very strongly, the melt in the mouth was very good, the shape retention was good, and the plasticity was very good.

Claims (6)

In the whole filling, the water content is 0.1 to 3% by weight, the water-soluble solid content is 7 to 35% by weight, the non-fat cocoa content is 5 to 20% by weight, the cocoa butter is 3 to 10% by weight, and other than cocoa butter Containing 50 to 80% by weight of fats and oils,
In the entire constituent fatty acids in the fat and oil contained in the filling, the trans fatty acid content is 3% by weight or less,
The total fat and oil contained in the filling contains 3 to 10% by weight of SSS, 20 to 35% by weight of S2U, 10 to 25% by weight of SU2, 20 to 45% by weight of UUU, and 8 to 20% by weight of SSU. Filling featuring.
SSS: triglyceride in which 3 molecules of S are bonded,
S2U: Triglyceride in which 2 molecules of S and 1 molecule of U are bonded,
SU2: triglyceride in which one molecule of S and two molecules of U are bonded,
UUU: triglyceride in which 3 molecules of U are bound,
SSU: triglycerides in which S is attached to the 1st and 2nd positions, or the 2nd and 3rd positions, and U is bonded to the 1st or 3rd positions,
S: C16 or higher saturated fatty acid,
U: C16 or higher unsaturated fatty acid   The filling according to claim 1, wherein 0.5 to 5% by weight of behenic acid is contained in the entire constituent fatty acids in the fat and oil contained in the filling.   In the whole fats and oils other than cacao butter contained in the filling, 30 to 80% by weight of palm oil and fat having a melting point exceeding 20 ° C. and 20 to 60% by weight of liquid oil are contained, and 60 to 100% by weight in total. Filling according to claim 1 or 2.   The filling according to claim 3, wherein the palm-based fat / oil is a fractionated liquid portion of a transesterified oil of palm-based fat / oil and has an iodine value of 35-62.   In the whole filling, the water content is 0.1 to 3% by weight, the water-soluble solid content is 7 to 35% by weight, the non-fat cocoa content is 5 to 20% by weight, the cocoa butter is 3 to 10% by weight, and other than cocoa butter The fats and oils are contained in 55 to 80% by weight, the constituent fatty acids in the fats and oils contained in the filling, the trans fatty acid content is 3% by weight or less, the whole fats and oils contained in the fillings are 3 to 10% by weight, and S2U. A method for producing a filling comprising emulsifying and quenching a mixture containing 20 to 35% by weight, 10 to 25% by weight of SU2, 20 to 45% by weight of UUU, and 8 to 20% by weight of SSU .   The foodstuff containing the filling in any one of Claims 1-4.